Cooking Steps

1. 

   Step1:Clean all the food.

2. 

   Step2:Heat a small amount of oil in a pan over low heat. Fry the cashew nuts slowly until they are golden on both sides, crispy and flamed out.

3. 

   Step3:Put a towel under the fish's body (to prevent it from slipping). Use a sharp knife to stick to the bone along the tail to cut half of the fish's body (it's time to test the skill of the knife. Please be slow). Then carefully remove the fish's bones and cut the fish into strips

4. 

   Step4:Cut the fish into 1 cm diced pieces.

5. 

   Step5:Put it into a large bowl. Mix in a little salt, chicken essence, pepper, cooking wine and raw meal. Mix well (a little sticky indicates that the thickness of raw meal is just right) and marinate for 10 minutes. Before frying, add a little oil and mix well.

6. 

   Step6:The appearance of the Pitaya is slightly trimmed. The first section is divided into two parts. Use a spoon to carefully dig out the pulp as large as possible. Cut it into small pieces as the size of fish flesh; keep the shell as a container

7. 

   Step7:Cut carrot and celery into the same size cubes. Put water in the pot and boil in two drops of oil. Put carrot and celery cubes in the water, remove the supercooled water and control the drying water for standby

8. 

   Step8:Put more oil in the pot and heat it up. Pour in the marinated fish and stir fry until it turns white. That is, turn off the heat and stir fry until it is 8 years old and then put it out for use. Heat up the remaining oil and then pour in the carrot and celery and stir fry.

9. 

   Step9:Stir fry for a few times. Pour in the diced fish and pitaya, and then stir carefully.

10. 

    Step10:Mix in salt and chicken essence. Pour in wet starch water and thicken to a proper viscosity.

11. 

    Step11:Finally, before leaving the pot, pour in the fried cashew nuts and mix well. Put them into the container of huolongguo.